Summer Corn Salad

4th of July - Holidays and Events

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Brief

Prep 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Summer Corn Salad

Ingredients

6 ears corn

husked and cleaned

3 large tomatoes

diced

1 large onion

diced

¼ cup chopped fresh basil

¼ cup olive oil

2 tablespoons white vinegar

salt and pepper to taste

Triple Berry Crisp

Holidays and Events

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes or until desired tenderness. Drain cool and cut kernels off the cob with a sharp knife.

Step 2

In a large bowl toss together the corn tomatoes onion basil oil vinegar salt and pepper. Chill until serving.

Nutritional Information

Summer Corn Salad

Servings Per Recipe:4

Calories: 305.5

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 42.8g 14%

Dietary Fiber: 6.1g 24%

Sugars: 9.5g

Fat: 15.6g 24%

Saturated Fat: 2.2g 11%

Vitamin A Iu: 1631.5IU 33%

Niacin Equivalents: 3.8mg 29%

Vitamin B6: 0.2mg 15%

Vitamin C: 29mg 48%

Folate: 91.5mcg 23%

Calcium: 31.1mg 3%

Iron: 1.2mg 7%

Magnesium: 55.5mg 20%

Potassium: 672.3mg 19%

Sodium: 8.7mg

Thiamin: 0.4mg 39%

Calories From Fat: 140

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.